Mosciame
Influenced by Sardinian recipes of the past, Mosciame was previously made using dolphin meat but modern practices have seen it made with fish. Treat yourself to the a refreshingly clean tasting piece of seafood ham that will entice the senses and push further past conventional cured seafood. Instead of the typical cured salmon, this is cured and aged using modern techniques to preserve it for longer periods of time while infusing more flavor that will be sure to pleasantly surprise you.
The mosciame has been made with Tuna (Akami) and Amberjack (Hamachi). While both are prepared in the same way, you will find their flavors are drastically different. The Tuna will provide a much cleaner and lighter taste with a focus on the meat while the Amberjack, which is oilier, will have a much stronger presence on the palate.
Each pack is hand-sliced at 50g
Influenced by Sardinian recipes of the past, Mosciame was previously made using dolphin meat but modern practices have seen it made with fish. Treat yourself to the a refreshingly clean tasting piece of seafood ham that will entice the senses and push further past conventional cured seafood. Instead of the typical cured salmon, this is cured and aged using modern techniques to preserve it for longer periods of time while infusing more flavor that will be sure to pleasantly surprise you.
The mosciame has been made with Tuna (Akami) and Amberjack (Hamachi). While both are prepared in the same way, you will find their flavors are drastically different. The Tuna will provide a much cleaner and lighter taste with a focus on the meat while the Amberjack, which is oilier, will have a much stronger presence on the palate.
Each pack is hand-sliced at 50g
Influenced by Sardinian recipes of the past, Mosciame was previously made using dolphin meat but modern practices have seen it made with fish. Treat yourself to the a refreshingly clean tasting piece of seafood ham that will entice the senses and push further past conventional cured seafood. Instead of the typical cured salmon, this is cured and aged using modern techniques to preserve it for longer periods of time while infusing more flavor that will be sure to pleasantly surprise you.
The mosciame has been made with Tuna (Akami) and Amberjack (Hamachi). While both are prepared in the same way, you will find their flavors are drastically different. The Tuna will provide a much cleaner and lighter taste with a focus on the meat while the Amberjack, which is oilier, will have a much stronger presence on the palate.
Each pack is hand-sliced at 50g